CN108208658A - A kind of dried litchi bean jelly - Google Patents

A kind of dried litchi bean jelly Download PDF

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Publication number
CN108208658A
CN108208658A CN201810125824.XA CN201810125824A CN108208658A CN 108208658 A CN108208658 A CN 108208658A CN 201810125824 A CN201810125824 A CN 201810125824A CN 108208658 A CN108208658 A CN 108208658A
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dried
bean
litchi
fruit
food steamer
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曹友娟
罗方晓
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
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Abstract

The invention discloses a kind of dried litchi bean jellies.The dried litchi bean jelly of the present invention is to steam three solarization processing dried litchis, the fruit of Chinese wolfberry, jujube, Chinese yam using three to be prepared as primary raw material；Mung bean can be added in spring and summer season, autumn and winter addition red bean is modulated into paste and eats.The dried litchi bean jelly color Chu Hong obtained using technical solution of the present invention, make its face value higher containing physalin in the fruit of Chinese wolfberry, and the colloid of litchi can be preserved, lichee aromatic flavour, red, mung bean, enhancing appearance, the chewy texture mouthfeel that increases are added in, spring and summer eats energy clearing away summerheat, promotes the production of body fluid to quench thirst, refreshes the mind, autumn and winter add brown sugar or chicken soup to eat, and have simple tonic effect.

Description

A kind of dried litchi bean jelly
Technical field
The present invention relates to food processing fields, and in particular to a kind of bean jelly, especially one kind is with whole dried litchi（Including Shell, meat, core）For dried litchi bean jelly made from primary raw material.
Background technology
Bean jelly cream is the good merchantable brand for being used as heat-clearing heat in the favorite food of people, particularly summer.Now on the market using white cool The white bean jelly cream single varieties of powder production, mouthfeel is general, and without special effect, competitiveness is low.It is existing using lichee as raw material Food, it is rarely seen to use whole dried litchi mostly using fresh lichee pulp as primary raw material（Including shell, meat, core）As main original The product of material.
Invention content
Present invention aims at providing a kind of dried litchi bean jelly, dried litchi bean jelly color Chu Hong of the invention, in the fruit of Chinese wolfberry Make its face value higher, and lichee aromatic flavour containing physalin；Spring and summer eat can heat-clearing solution shine, promote the production of body fluid to quench thirst, refresh oneself it is awake Brain, autumn and winter add brown sugar or chicken soup to eat and play tonic effect.
Technical scheme is as follows：A kind of dried litchi bean jelly, the composition of the dried litchi bean jelly are matched including following quality The component of ratio：Three steam three solarization 500-750 parts of dried litchis, the fruits of Chinese wolfberry do 100-300 parts, jujube do 50-100 parts, Dry Rhizoma Dioscoreae 50-150 parts；Preparation method includes the following steps：
（1）Fresh lichee defoliation, stem are selected, leaves and takes the whole fruit of lichee, is cleaned, after tedding 3-5 days under the sun, is put into food steamer warp 100 DEG C of decatizes 1 hour are taken out, and food steamer teds 3-5 days, reenter food steamer in 100 DEG C of decatize decatizes 1 hour, so repeatedly for three times, It obtains three and steams three solarization dried litchis；
（2）The fruit of Chinese wolfberry is cleaned, after tedding 3-5 days under the sun, food steamer is put into through 100 DEG C of decatizes 1 hour, takes out food steamer, It teds 3-5 days, reenters food steamer in 100 DEG C of decatizes 1 hour, so repeatedly for three times, obtain the fruit of Chinese wolfberry that moisture is 5-10% and do；
（3）Jujube is enucleated, and is dried to moisture 5-10%, is obtained jujube and do；
（4）Chinese yam is dried to moisture 5-10%, obtains Dry Rhizoma Dioscoreae；
（5）Take step（1）Three steam three shine dried litchis, step（2）The fruit of Chinese wolfberry do, step（3）Jujube do, step（4）'s Dry Rhizoma Dioscoreae, co-grinding, obtain 150-200 mesh fine powders to get.
The fine powder obtained using above-mentioned technical proposal is the dried litchi bean jelly of powdery；Further, the dried litchi is cool The composition of powder further includes ripe Semen phaseoli radiati or red bean 100-300 parts ripe.According to the difference in season, add in ripe Semen phaseoli radiati grain or ripe red bean grain increases Add the healthcare function of product.
Preferably, it is 5-10% that dried litchi moisture are shone in three steaming three.
Ripe Semen phaseoli radiati described in technical solution of the present invention or ripe red bean are after mung bean or red bean are added water to cook 10-15min, to drain Moisture is made.
In spring and summer season, mung bean plus boiling boiling are kept into 10-15min, drains away the water, it is spare to obtain ripe Semen phaseoli radiati；In autumn and winter Mung bean plus boiling boiling are kept 10-15min, drain away the water, it is spare to obtain ripe red bean by section.When edible, by the dried litchi of powdery Bean jelly and the water of 4-5 times of quality are mixed into seedless paste, and the daily drinking-water of 100 times of quality is separately taken to boil, pours into and has stirred Into in the dried litchi bean jelly of seedless paste, ripe Semen phaseoli radiati or ripe red bean are added in, is stirred when boiling, until when will boil, stop adding Heat and stirring, after cooling, obtain pasta dried litchi bean jelly.Pasta dried litchi bean jelly when edible, can add in hot chicken soup or Brown sugar can separately take white sugar to add 5-8 times of water, and big fire is cooked into syrup, matched.
Further, after can also red bean or mung bean being cleaned, be dried, by ultramicro grinding, 150-200 purposes be obtained Ripe red bean fine powder or ripe Semen phaseoli radiati fine powder, are added in the dried litchi bean jelly of powdery, increase the taste of product, and edible more convenient.
Each component is described as follows in technical solution of the present invention.
1st, dried litchi：（1）Nature and flavor：It is sweet in flavor, sour, warm-natured, the thoughts of returning home, liver and kidney channel；（2）Gas under bowl spares, middle benefit gas dissipating bind；（3）Work( With：Invigorating heart, nourishing the liver blood, supports taste at kidney, cures mainly anaemia；（4）Lychee exocarp controls metrorrhagia；（5）Semen litchi pungent-warm, enters liver and kidney channel, has Regulating qi-flowing for relieving pain acts on.《Compendium of Materia Medica》It says：" semen litchi enters the moon of fainting, and row air-dispersing is stagnant, binode and core Xiao's testis in fact, therefore it controls leprosy Hernia ovum swells, and is described the justice of class pictograph "；Therefore few abdomen pain such as colic, testiclar gall caused by the cloudy Liver Channel cold obstruction causing qi stagnation that is chiefly used in fainting, And available for the married woman's premenstrual abdominal pain and postpartum abdominal pain of caused by energy stagnation and blood stasis.
2nd, the fruit of Chinese wolfberry, property：It is flat, it is sweet in flavor, containing abundant vitamin and carrotene, have replenishing blood and nourishing liver, benefiting shrewd head, It strengthens the bone, can prolong life etc. functions except pain in the back, long term usage；Such as《Explaining abstruseness of the canon of materia medica》It records：" fruit of Chinese wolfberry, enriching blood and replenishing vital essence, the prosperous then bone of water By force, it quenches one's thirst, blurred vision, Low Back Pain goinyalgia are cured invariably.Contain in the fruit of Chinese wolfberry there are many amino acid, and yellow containing glycine betaine, maize The special nutrient compositions such as element, physalin make it have extraordinary health-care efficacy；Fruit of Chinese wolfberry physalin makes this product Fresh adding is red again in the red color of lichee, increases face value for this product；The fruit of Chinese wolfberry and dried litchi effect are substantially suitable, and common people only know Food litchi pulp, and whole lichee dried fruit（Shell, meat, core）Because taste eating method fails to promote.
3rd, jujube, containing abundant vitamin, jujube is the king in jujube, and thin skin meat is thick, and sweet pure, full grains are former Juice original flavor, fragrance is tempting, is optimal healthy pollution-free food；It is recorded according to Compendium of Materia Medica：" jujube is sweet in flavor nontoxic, and the main heart is evil Gas supports spleen in peace, and flat stomach gas leads to nine orifices, helps 12 warp ... the dry jujube embellish lungs of .. ", cough-relieving, tonifying five zang organs, governance wastings, except stomach Addiction gas ".
4th, Chinese yam, it is sweet in flavor, it is mild-natured；Return lung, spleen, kidney channel；Tonifying spleen；Support lung；It reinforces the kidney；Strengthening the essence；Main splenasthenic diarrhea；Deficiency of food is floated It is swollen；Deficiency syndrome of the lung cough and asthma；It quenches one's thirst；Seminal emission；Under band；Kidney deficiency frequent micturition；Carbuncle swells are controlled in external application；Scrofula；Chinese yam spleen-strengtheningporridge benefit stomach is aid digestion to be conducive to Taste digestion and absorption function is the product of the medicine-food two-purpose of flat tonifying spleen and stomach simply, no matter spleen sun is lost or stomach-Yin deficiency, all edibles.
5th, mung bean, nature and flavor：It is sweet, it trembles with fear；Channel tropism：The heart channel of Hang-Shaoyin；Stomach；Effect：Heat-clearing；It relieves summer heat；Li Shui；Removing toxic substances；Effect：Hot summer weather is tired of Yearningly；Cold, fever；Cholera is vomited and diarrhoea；The hot asthma of phlegm；Headache and hot eyes；Aphthae；Oedema oliguria；Sore carbuncle swells；Rubella erysipelas；Medicine Object and food poisoning.
6th, red bean, nature and flavor：It is mild-natured, acid sweet in flavor；Red bean contain abundant protein, fat, carbohydrate, vitamin B complex, potassium, Iron, phosphorus etc. enrich blood, diuresis, detumescence, promote heart activation and other effects；Often it is edible can play enrich blood, promote blood circulation, Strengthen muscle power, the effect built up resistance.
Using the dried litchi bean jelly color Chu Hong of the method for the present invention acquisition, make its face value containing physalin in the fruit of Chinese wolfberry Higher, and the colloid of litchi can be preserved, lichee aromatic flavour adds in red, mung bean, and enhancing appearance increases chewy texture mouthfeel, spring and summer Edible energy clearing away summerheat promotes the production of body fluid to quench thirst, refreshes the mind, and the autumn and winter add brown sugar or chicken soup to eat, and have simple tonic effect.
It compares and the prior art, the present invention also has following advantageous effects：
（1）The processing method of the existing whole fruit of dried litchi mainly divides solarization and heated drying（Fire roasting or heated-air drying）, with solarization and heat It is preferable to air-dry dry quality of finished, fire roasting is taken second place, and the present invention is handled dried litchi using " three, which steam three, shines " technique, can make litchi Branch fruit softening is loose, and the method compared to boiling can more retain the fragrance and effect of whole lichee；Fruit of Chinese wolfberry dry powder is using " three steam three The method of solarization " is made, and similary ratio boils solarization（It is or roasting）Method more can it is intact retain the fruit of Chinese wolfberry fragrance and effect；
（2）The production method technique of the present invention is unique, and whole lichee is fully retained（Including shell, meat, core）Fragrance and effect, one Anti- other only use any product that litchi meat makes, so as to reach the whole fruit of lichee（Shell, meat, core）The use of full effect；
（3）Technical scheme of the present invention is matched without any bad additive, the present invention using the whole dried fruit of lichee together with medlar powder 5, containing physalin making biscuit in the fruit of Chinese wolfberry, fresh adding is red again in the red color of lichee, improves the sense organ of product, increases face Value；The whole fruit of its dried litchi eaten into powder and medlar powder play the role of promoting the production of body fluid to quench thirst, nourishing and fit keeping function.
Using dried litchi bean jelly production method disclosed by the invention, though technique is particular about, can batch operation, formula is open to be pushed away To market, play the role of open litchi manufacture field, develop dried litchi health-care efficacy and how to eat opening thinking, the present invention " dried litchi after open（Shell, meat, core）Powdery+certain foodstuff " or " dried litchi（Shell or meat or core）Powdery+certain foodstuff " is fabricated to The bean jelly for playing health-care effect is the scope of the present invention.
Using dried litchi bean jelly production method products obtained therefrom disclosed by the invention, into paste, the step after must being cooled to room temperature It is further included after rapid：By paste vacuum sealed fresh-keeping or cold storing and fresh-keeping, extend the shelf life.
Specific embodiment
The present invention is described in further details below by embodiment, these embodiments are only used for illustrating the present invention, and It does not limit the scope of the invention.
Embodiment 1 prepares the dried litchi bean jelly of the present invention using following steps：
（1）Fresh lichee defoliation, stem are selected, leaves and takes the whole fruit of lichee, is cleaned, after tedding 3-5 days under the sun, is put into food steamer warp 100 DEG C of decatizes 1 hour are taken out, and food steamer teds 3-5 days, reenter food steamer in 100 DEG C of decatizes 1 hour, so repeatedly for three times, obtain water Be divided into 8% three steam three solarization dried litchis；
（2）The fruit of Chinese wolfberry is cleaned, after tedding 3-5 days under the sun, food steamer is put into through 100 DEG C of decatizes 1 hour, takes out food steamer, It teds 3-5 days, reenters food steamer in 100 DEG C of decatizes 1 hour, so repeatedly for three times, obtain the fruit of Chinese wolfberry that moisture is 8% and do；
（3）Jujube is enucleated, and is dried to moisture 8%, is obtained jujube and do；
（4）Chinese yam is dried to moisture 8%, obtains Dry Rhizoma Dioscoreae；
（5）Take three steamings three shine 620 parts of dried litchi, the fruit of Chinese wolfberry do 240 parts, jujube do 80 parts, 80 parts of Dry Rhizoma Dioscoreae, co-grinding obtains 150 mesh fine powders to get.
Embodiment 2 prepares the dried litchi bean jelly of the present invention using following steps：
（1）Fresh lichee defoliation, stem are selected, leaves and takes the whole fruit of lichee, is cleaned, after tedding 3-5 days under the sun, is put into food steamer warp 100 DEG C of decatizes 1 hour are taken out, and food steamer teds 3-5 days, reenter food steamer in 100 DEG C of decatize decatizes 1 hour, so repeatedly for three times, It obtains three steamings three that moisture is 10% and shines dried litchis；
（2）The fruit of Chinese wolfberry is cleaned, after tedding 3-5 days under the sun, food steamer is put into through 100 DEG C of decatizes 1 hour, takes out food steamer, It teds 3-5 days, reenters food steamer in 100 DEG C of decatizes 1 hour, so repeatedly for three times, obtain the fruit of Chinese wolfberry that moisture is 10% and do；
（3）Jujube is enucleated, and is dried to moisture 8%, is obtained jujube and do；
（4）Chinese yam is dried to moisture 8%, obtains Dry Rhizoma Dioscoreae；
（5）Take three steamings three shine 500 parts of dried litchi, the fruit of Chinese wolfberry do 180 parts, jujube do 50 parts, 150 parts of Dry Rhizoma Dioscoreae, co-grinding obtains 150 mesh fine powders to get；
（6）100 parts of mung bean is taken, after adding water to cook 10-15min, drains away the water, obtains ripe Semen phaseoli radiati；
（7）The water of the dried litchi bean jelly of powdery and 5 times of quality is mixed into seedless paste, separately takes the daily of 100 times of quality Drinking-water boils, and pours into the dried litchi bean jelly for having stirred into seedless paste, adds in ripe Semen phaseoli radiati, is stirred when boiling, until will boil When rising, stop heating and stirring, after cooling, obtain pasta dried litchi bean jelly.
Embodiment 3 prepares the dried litchi bean jelly of the present invention using following steps：
（1）Fresh lichee defoliation, stem are selected, leaves and takes the whole fruit of lichee, is cleaned, after tedding 3-5 days under the sun, is put into food steamer warp 100 DEG C of decatizes 1 hour are taken out, and food steamer teds 3-5 days, reenter food steamer in 100 DEG C of decatize decatizes 1 hour, so repeatedly for three times, It obtains three steamings three that moisture is 5% and shines dried litchis；
（2）The fruit of Chinese wolfberry is cleaned, after tedding 3-5 days under the sun, food steamer is put into through 100 DEG C of decatizes 1 hour, takes out food steamer, It teds 3-5 days, reenters food steamer in 100 DEG C of decatizes 1 hour, so repeatedly for three times, obtain the fruit of Chinese wolfberry that moisture is 5% and do；
（3）Jujube is enucleated, and is dried to moisture 5%, is obtained jujube and do；
（4）Chinese yam is dried to moisture 5%, obtains Dry Rhizoma Dioscoreae；
（5）Take three steamings three shine 750 parts of dried litchi, the fruit of Chinese wolfberry do 100 parts, jujube do 100 parts, 50 parts of Dry Rhizoma Dioscoreae, co-grinding obtains 200 mesh fine powders to get；
（6）200 parts of red bean is taken, after adding water to cook 10-15min, is drained away the water, obtains ripe red bean；
（7）The water of the dried litchi bean jelly of powdery and 5 times of quality is mixed into seedless paste, separately takes the daily of 100 times of quality Drinking-water boils, and pours into the dried litchi bean jelly for having stirred into seedless paste, adds in ripe red bean, is stirred when boiling, until will boil When rising, stop heating and stirring, after cooling, obtain pasta dried litchi bean jelly.
Embodiment 4 prepares the dried litchi bean jelly of the present invention using following steps：
（1）Fresh lichee defoliation, stem are selected, leaves and takes the whole fruit of lichee, is cleaned, after tedding 3-5 days under the sun, is put into food steamer warp 100 DEG C of decatizes 1 hour are taken out, and food steamer teds 3-5 days, reenter food steamer in 100 DEG C of decatize decatizes 1 hour, so repeatedly for three times, It obtains three steamings three that moisture is 10% and shines dried litchis；
（2）The fruit of Chinese wolfberry is cleaned, after tedding 3-5 days under the sun, food steamer is put into through 100 DEG C of decatizes 1 hour, takes out food steamer, It teds 3-5 days, reenters food steamer in 100 DEG C of decatizes 1 hour, so repeatedly for three times, obtain the fruit of Chinese wolfberry that moisture is 10% and do；
（3）Jujube is enucleated, and is dried to moisture 10%, is obtained jujube and do；
（4）Chinese yam is dried to moisture 10%, obtains Dry Rhizoma Dioscoreae；
（5）300 parts of red bean or mung bean is taken to clean, after drying, by ultramicro grinding, obtains the ripe red bean fine powder or ripe green of 200 purposes Beans fine powder；
（6）Take three steamings three shine 600 parts of dried litchi, the fruit of Chinese wolfberry do 300 parts, jujube do 65 parts, 120 parts of Dry Rhizoma Dioscoreae, co-grinding obtains 200 mesh fine powders, add in ripe red bean fine powder or ripe Semen phaseoli radiati fine powder, be uniformly mixed to get.
The above content is combine specific embodiment further description made for the present invention, it is impossible to assert this hair Bright specific implementation is confined to these explanations.For those of ordinary skill in the art to which the present invention belongs, it is not taking off Under the premise of from present inventive concept, several simple deduction or replace can also be made, should all be considered as belonging to the protection of the present invention Range.

Claims (5)

1. a kind of dried litchi bean jelly, which is characterized in that the composition of the dried litchi bean jelly includes the component of following quality proportioning：Three steam Three solarization 500-750 parts of dried litchis, the fruits of Chinese wolfberry do 100-300 parts, jujube do 50-100 parts, 50-150 parts of Dry Rhizoma Dioscoreae；It is made Preparation Method includes the following steps：
（1）Fresh lichee defoliation, stem are selected, leaves and takes the whole fruit of lichee, is cleaned, after tedding 3-5 days under the sun, is put into food steamer warp 100 DEG C of decatizes 1 hour are taken out, and food steamer teds 3-5 days, reenter food steamer in 100 DEG C of decatize decatizes 1 hour, so repeatedly for three times, It obtains three and steams three solarization dried litchis；
（2）The fruit of Chinese wolfberry is cleaned, after tedding 3-5 days under the sun, food steamer is put into through 100 DEG C of decatizes 1 hour, takes out food steamer, It teds 3-5 days, reenters food steamer in 100 DEG C of decatizes 1 hour, so repeatedly for three times, obtain the fruit of Chinese wolfberry that moisture is 5-10% and do；
（3）Jujube is enucleated, and is dried to moisture 5-10%, is obtained jujube and do；
（4）Chinese yam is dried to moisture 5-10%, obtains Dry Rhizoma Dioscoreae；
（5）Take step（1）Three steam three shine dried litchis, step（2）The fruit of Chinese wolfberry do, step（3）Jujube do, step（4）'s Dry Rhizoma Dioscoreae, co-grinding, obtain 150-200 mesh fine powders to get.
2. dried litchi bean jelly according to claim 1, which is characterized in that the composition of the dried litchi bean jelly further includes ripe green Beans are red bean 100-300 parts ripe.
3. dried litchi bean jelly according to claim 1, which is characterized in that described three, which steam three, shines dried litchi moisture for 5-10%.
4. dried litchi bean jelly according to claim 2, which is characterized in that the ripe Semen phaseoli radiati or ripe red bean are by mung bean or red It after beans add water to cook 10-15min, drains away the water, is made.
5. dried litchi bean jelly according to claim 2, which is characterized in that the ripe Semen phaseoli radiati or ripe red bean are by red bean or green Beans clean, dry after, by ultramicro grinding, obtain 150-200 mesh fine powders.
CN201810125824.XA 2018-02-08 2018-02-08 A kind of dried litchi bean jelly Pending CN108208658A (en)

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CN109105440A (en) * 2018-08-20 2019-01-01 曹友娟 A kind of downy rosemyrtle fruit lichee Rong's cake stuffing and preparation method thereof
CN111758877A (en) * 2020-05-30 2020-10-13 山东昊坤果业有限公司 Red date processing technology

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Application publication date: 20180629